This may just look like an ordinary soup but it doesn’t taste like any ordinary broccoli soup! This recipe was a happy accident - I threw in a bunch of things and it somehow came out tasting delicious. You can add anything in your fridge you’re trying to use up - peppers, corn, cabbage, jalapenos - I don’t care, go crazy! Just make sure you write it down so you know what you did next time and let me know how it turns out. Oh and grilled cheese croutons? Yeah that’s just a grilled cheese cut into cubes - makes it sound fancy, eh?
Ingredients
2 Tbsp unsalted butter
1-2 cups chopped onions
4 large garlic cloves, crushed
2-3 lbs broccoli stalks, peeled and sliced into ½ inch thick coins
2 cups Thai Cooking Stock (if you don’t have this any stock is fine, add some ginger powder to it. They sell this at my favorite store of all time - Wegmans)
4 cups vegetable stock
¼ head of cabbage, thinly sliced
2 cups cooked green beans (mine were from a casserole that was already baked earlier that week - sounds gross but whatever! It’s all getting pureed anyway)
Few stalks celery, sliced (cause that’s what I had in the fridge)
Few dashes cayenne pepper and ancho chile powder (my go-to’s)
Some salt and freshly ground pepper to taste
What To Do
Alright are you ready for the most complicated recipe of your life? Just kidding.
Saute the onions, celery, and cabbage with the butter in a big pot for about 10 minutes. Make sure you salt and pepper those suckers. Meanwhile, peel outer tough layers of broccoli stems with a paring knife. Add garlic to the veggies for a minute until fragrant then put in the rest of the ingredients. Bring to a boil then lower to simmer for about 20 minutes or until you can cut through the stalks easily with a knife. Puree in blender. Just be careful because it’ll be hot - my nutribullet didn’t take the heat too well.
